Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses

Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses

Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses
 
Toasty Baked Crab Rangoon Wontons
Recipe By:

Ingredients
  • 4-oz. cream cheese, softened
  • 6 oz. crab meat (if using canned, drain and flake)
  • 2 green onions, thinly sliced
  • ¼ c. Miracle Whip or Mayo
  • Tabasco to taste
  • 12 wonton wrappers
  • PAM
  • paprika

Instructions
  1. Heat oven 350. Mix the cream cheese, mayo and green onions.
  2. Gently mix in the crabmeat. Taste for seasoning.
  3. Place 1 wonton wrapper in a 12 muffin cup sprayed with PAM. Extend the edges of wrappers over the sides of cups.
  4. Fill with crab mixture.
  5. Bake 15-18 minutes or until edges are golden brown and filling is heated through.

Notes
*****You can garnish with a thin strip of the green onion and paprika.

Toasty Baked Crab Rangoon Wontons and Spinach/Feta Cheese Purses
 
SPINACH AND FETA CHEESE PURSES
Recipe By:

Ingredients
  • 1 pkg. won ton wrappers
  • 2 oz. feta cheese, crumbled
  • 1 (8-oz.) pkg. cream cheese, softened
  • 3 T. chopped mushrooms
  • 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
  • 4 oz. melted butter, divided
  • 3 T. chopped red onion
  • Salt, red pepper
  • Whole fresh chives, to use to tie the purses

Instructions
  1. Saute onions in 1 T. melted butter.
  2. Add spinach, mushrooms, red pepper and salt to taste.
  3. Remove from heat.
  4. Add cream cheese and feta.
  5. Mix well.
  6. Place wrappers flat on a clean, dry cutting board.
  7. Place a heaping half-teaspoon of mixture on square.
  8. Fold up edges around mixture and pinch to make a purse like bundle.
  9. Place on greased cookie sheet.
  10. Before baking, drizzle melted butter over purses.
  11. Bake 400 for 10-12 minutes, until lightly browned

Notes
*****Once out of oven, tie a chive around the neck of the purse. Can be made ahead of time and kept in refrigerator or frozen before baking.

 

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